What is Shanghai Mooncake
The Shanghai mooncake (上海月饼) is a Mid-Autumn Festival favourite known for its rich, buttery shortcrust pastry and crumbly, melt-in-the-mouth texture. Originating from Shanghai, this mooncake style offers a delightful alternative to the denser, traditional Cantonese baked mooncakes. In Malaysia, Shanghai mooncakes have earned a loyal following in cities like Kuala Lumpur, Petaling Jaya, and Penang, where both modern bakeries and luxury hotels feature them in their seasonal collections.
Unlike other mooncake types with layered or chewy skins, the Shanghai mooncake uses a shortcrust pastry similar to Western butter cookies. Its rich dough encases smooth lotus paste or bean paste filling, often enhanced with one or two salted egg yolks for a luxurious balance of sweet and savoury. The top is brushed with egg wash for a golden finish and sprinkled with sesame seeds for aroma and visual appeal. This style is perfect for those who enjoy a pastry-forward experience with a balanced sweetness.
Shanghai Mooncake in Malaysia
In Malaysia, Shanghai mooncakes are particularly popular among younger generations and those seeking a less dense, more buttery treat. High-end hotels such as Mandarin Oriental Kuala Lumpur (view collection) and EQ Kuala Lumpur (Celestial Treasures) feature them alongside traditional varieties, often with premium fillings like white lotus with macadamia, pandan lotus, or durian lotus paste.
While the traditional Shanghai mooncake is kept simple, Malaysian bakers have embraced innovative fillings such as pandan-infused lotus, durian lotus, taro, chocolate truffle, or even mixed nuts with cheese. This fusion of East and West makes it a versatile choice for both traditionalists and adventurous food lovers. Boutique bakeries in Klang Valley and Penang also bake them fresh, sometimes infusing the pastry with matcha, cheese, or even charcoal powder for a modern twist. Their portable size and flaky, crumbly bite make them popular for corporate gifting.
In Penang, established bakeries like Leong Chee Kee and Him Heang occasionally offer Shanghai-style mooncakes as a lighter alternative to the rich traditional versions. In Klang Valley, boutique patisseries have modernised the classic with artisanal butter, organic lotus paste, and decorative imprints on the pastry surface. Because of their sturdy structure and moderate sweetness, Shanghai mooncakes travel well and remain fresh for several days—making them a practical yet premium choice for gifting within Malaysia.
The defining feature of the Shanghai mooncake is its shortcrust pastry, known in Chinese as 酥皮 (sū pí), meaning “crispy skin.” This style of pastry is inspired by Western baking and is made by creaming fat (usually high-quality butter, margarine, or shortening) with icing sugar until light, then mixing in wheat flour and egg yolk to form a soft, pliable dough. The result is a crust that is tender, crumbly, and rich in buttery aroma—very different from the 油皮 (yóu pí, oil-based skin) used in Cantonese mooncakes or the laminated 千层皮 (qiān céng pí, thousand-layer skin) of Teochew mooncakes.
Some bakers add milk powder for extra creaminess or cornflour to soften the texture further. In Malaysia, halal-friendly versions use plant-based margarine or vegetable shortening, but still maintain the indulgent taste of traditional butter-based pastry.
The filling is typically white lotus paste or red bean paste, both of which are smooth and subtly sweet. Variations include pandan lotus, yam, durian lotus, and macadamia nut paste. A salted egg yolk is often placed in the centre, adding a savoury burst to complement the sweet filling. Finally, the mooncake is brushed with egg wash for a golden finish and topped with sesame seeds for a nutty fragrance.
The shortcrust pastry (酥皮, sū pí) of a Shanghai mooncake offers a soft, crumbly bite that almost melts on the tongue—more like a delicate butter cookie than a dense traditional mooncake crust. When freshly baked, the outer surface has a light crispness, but the interior remains tender and rich, breaking apart cleanly without the flaky shatter of Teochew’s thousand-layer skin (千层皮) or the chewy resistance of snow skin (冰皮).
As you bite in, the pastry gently yields, revealing a smooth, creamy filling that blends seamlessly with the buttery crumbs. Salted egg yolk, if included, adds a mild granular texture and a burst of savoury umami, creating contrast against the sweet paste. Because of its fat-rich composition, the crust coats the palate with a lingering buttery aroma, making it feel indulgent yet not overly heavy.
Unlike other mooncakes that may feel dense or oily after a few bites, the Shanghai mooncake’s shortcrust has a lighter, more refined mouthfeel, making it especially appealing for tea-time pairing. Served at room temperature, it maintains its tenderness, but a quick warm-up can refresh the aroma and slightly crisp the edges for a bakery-fresh experience.
Moon Cake Types
Reinventing the Classics
At Kek & Crust, we elevate this classic by introducing bakable snow skin mooncakes, allowing you to enjoy them warm with a subtle crispness while still maintaining their signature tenderness. This innovative approach combines the nostalgic charm of mooncakes with the comforting aroma of freshly baked pastry – perfect for those who love both classic and modern flavours. Our mooncakes are Halal-friendly, ensuring they can be enjoyed by everyone during the Mid-Autumn celebrations. We use only the finest ingredients, from premium lotus paste and silky custards to rich chocolate and nutty infusions. Every mooncake is made with care, ensuring a smooth, velvety filling wrapped in delicate, flavourful snow skin.
Malaysia’s FIRST snowskin mooncake that is bake-able. Bake in your oven at 160c for 10 mins. Enjoy crusted skin texture like a traditional mooncake with soft-lava oozy filling inside.
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